Turn up the heat with this sweet and spicy pepper jelly recipe.
Try it for a snack, or open a jar for an appetizer with cheese and crackers.
Bring to boiling; reduce heat.
Credit: Andy Lyons
Simmer, covered, 10 minutes.
Strain mixture through a fine-mesh sieve set in a medium bowl; discard peppers.
Measure 2 cups liquid.
In a 5- to 6-quart heavy pot combine the 2 cups strained liquid and the sugar.
Bring to boiling over medium heat, stirring constantly to dissolve sugar.
Quickly stir in pectin.
Bring to a full rolling boil, stirring constantly.
Boil hard 1 minute, stirring constantly.
Quickly skim off foam with a metal spoon.
Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace.
Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
Up the Heat
For a hotter jelly, stir in serrano chile pepper slices with the pectin.
Evenly divide the pepper slices among the jars.
2,000 calories a day is used for general nutrition advice.
